The potato bar worked out very well. I left shopping and prepping of the potatoes and other vegetables mainly to my son and husband so we had about twice as much as we needed for dinner. But that's okay - the leftovers will be used and some is disappearing in the snacking as they play. I started from an apple cider cheddar cheese fondue recipe for the cheese sauce (link below) but made some modifications. I got a hard dry cider for this partly because in my experience with grueyer fondue, the cheese melts better in an acid liquid. I also diced the cheese and tossed it with the flour because that helps keep the cheese from clumping. I added smoked paprika instead of chili powder. Cilantro butter was pretty easy to put together and added a nice touch to the flavor: Cilantro butter 3/4 cups firmly packed cilantro leaves 1 stick (1/4 cup) butter Pinch of salt Pinch of pepper Process in food processor until fully creamed. We had shredded parmesean and cheddar cheeses. Mild and hot salsa (the fresh stuff from the refrigerator section at the market Steamed broccoli and carrots, Diced green pepper and green onions Chana Masala (cilantro butter was really nice with this too) Yogurt and sour cream (separately - not mixed together Taco flavor smart ground Tortilla chips for grazing through the evening with the toppings or in case a potato hater wanted to have nachos instead. Here is a link that might be useful: Cheddar cider fondue

Here's a great one. Beer Cheese Fondue 1 small clove garlic, halved 3/4 cup beer 8 oz Swiss cheese, shredded (2 cups) 4 oz sharp Cheddar cheese, shredded (1 cup) I use white cheddar 1 tbs all-purpose flour Dash bottled hot pepper sauce Rub inside of heavy saucepan with cut surface of garlic, discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. Do not allow mixture to become too hot. Stir in hot pepper sauce. Transfer to fondue pot; place over fondue burner. Spear dipper with fondue fork. Suggested dippers: French bread, warm boiled potatoes. Cheese-Sour Cream Fondue 6 slices bacon 1/4 cup minced onion 2 tesp all=purpose flour 1 lb sharp Cheddar cheese shredded (4 cups) 2 cups dairy sour cream 1 tesp Worcestershire sauce In saucepan fry bacon until crisp; drain, reserving 1 tbsp drippings. Crumble bacon; set aside. Cook onions in reserved drippings till tender, but not brown. Stir in flour. Add remaining ingredients. Cook over low heat, stirring constantly, till cheese in melted. Pour into fondue Pot. Suggested dippers; Hard rolls, rye bread, mushrooms. Chocolate Fondue 6 1-oz squares unsweetened chocolate 1 1/2 cups sugar 1 cup light cream 1/2 cup butter 1/8 tesp salt 3 tbsp creme de cacao or orange-flavored liqueur In a saucepan melt chocolate over low heat. Add sugar cream, butter and salt. Cook, stirring constantly, about 5 mins or till thickened. Stir in liqueur. Pour into fondue pot. Suggested dippers: Angel cake, pound cake, apples, maraschino cherries, marshmallows. Creamy Raspberry Fondue 1 4 oz container whipped cream cheese 2 10 oz packages frozen raspberries, thawed 1/4 cup cornstarch 2 tbsp sugar 1/4 cup brandy Let cream cheese come to room temperature. In saucepan crush raspberries slightly. Blend together cornstarch and 1/2 cup cold water; add to berries. Cook and stir till thickened and bubbly. Sieve, discard seeds. Pour into fondue pot; place over fondue burner. Add cream cheese stirring till melted. Stir in sugar; gradually add brandy. Spear fruit or cake cubes with fondue fork. Suggested dippers; Pound cake, pears, peaches. I hope these recipes will help. Linda P

Spanish tortilla is a favourite buffet item which can be made earlier in the day and served later at room temperature, cut into small squares and served with toothpicks or into thin wedges. Here below shown as it was served at a buffet lunch I attended. Ingredients for 4 luncheon servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ********************************** This is delicious on toasties or pita wedges: SPICED SWEET ROASTED RED PEPPER HUMMUS ----------------------------------------- 1 (15 oz) can garbanzo beans, drained 1 (4 oz) jar roasted red peppers (or homemade) 3 TBS lemon juice 1 1/2 TBS tahini 1 clove garlic, minced 1/2 teasp ground cummin 1/2 teasp cayenne pepper *(I used 1/4 teasp) 1/4 teasp salt 1 TBS chopped fresh parsley Blend all ingredients except parsley in electric blender. Process until fairly smooth. Refrigerate for up to 3 days. Sprinkle with parsley before serving. ************************************* This is a favourite recipe from my daughter in Canada who has made herself popular in her neighbourhood with SALMON QUICHE WITH WALNUT CRUMB CRUST Preheat oven to 375 degrees F Pastry: Easy - doesn't require rolling, just press down with fingers and back of a spoon into a 24 cm (9.5 inch) pyrex flan dish or pie plate. 1 - 1/2 cups flour 1/2 teaspoon salt 1 cup cheddar cheese (grated) 1/2 cup butter 1/2 cup walnuts finely chopped Mix these ingredients in a bowl, cutting in butter with two knives until crumbly then press into a pie dish, including up the sides. Bake in pre-heated oven for five minutes. Then remove from oven. Meanwhile mix the following ingredients in a bowl: Filling: 3 eggs beat till frothy 3/4 cup sour cream 1 cup mozzarella cheese (grated) 1/2 onion, chopped 1 can salmon (7 3/4 ounces) - I prefer fresh piece salmon that has been baked - 'smoked salmon' is really good too. 1/4 cup mayonnaise Pour these ingredients into the pie crust - bake in oven approximately 45 minutes or until knife inserted in centre comes out clean. The top is usually a nice golden brown colour. If you don't have salmon on hand, tinned tuna works well too in this recipe. SharonCb

I've never had cheese fondue as an appetizer. I think of fondue more as a wintery dish but no reason not to serve now. Here's a pork chop recipe that would go with it & it could be fixed ahead up to the baking part: APPLE CIDER PORK CHOPS (serves 6-8) 1/2 cup apple cider 2 cloves garlic, minced 1 TBL dry mustard 1 tsp ground ginger 1 tsp dried thyme 1/2 cup soy sauce 8 pork chops Chopped fresh parsley or baked apple slices combine first 6 ingredients; add pork chops. Marinate at least 2 hours. Drain pork chops, discarding marinade. Bake chops in a preheated 350° oven for 40 minutes. Garnish w/chopped fresh parsley or baked apple slices, if desired.~~Food for Thought